Kiya Hamono was established in 1792 by Iisuke Kato in the Nihonbashi district of Tokyo. 230 years on the company is still run by the 6th generation of the Kato family. Today, it is the ‘go to’ knife shop for all those seeking the best kitchen tools available, in particular, knives.
JKC is proud to partner with Kiya to bring the most popular knives manufactured by a group of artisan blacksmiths that meet the exacting criteria of Japan’s best known knife shops.
Aogami 2 11 Layer Kirouichi
A layer of High Carbon Aogami 2 steel is sandwiched between 11 layers of soft iron steel that is then hand forged, tempered, ground, and sharpened to the highest standard. The handle of these beautiful knives are crafted from Rosewood.The resulting knives, whilst requiring a little more care in use and maintenance will provide surgically sharp edges that are easy to resharpen.
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.
Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.
Normal length – 150mm
Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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